HARVEST PUMPKIN MUFFINS

Recipe Notes: These muffins were a weekend tradition for my college roommates and me.

Preparation Time: About 1 hour

Quantity: One dozen

Source: The Quaker Oats Company

Ingredients:

• Topping:
  • 1/4 c. quick or old-fashioned oats
  • 1 Tbs. firmly packed brown sugar
  • 1/8 tsp. pumpkin pie spice
• Muffins:
  • 1 1/2 c. all-purpose flour
  • 1 c. oats (quick or old-fashioned)
  • 3/4 c. firmly packed brown sugar
  • 2 tsp. baking powder
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt (optional)
  • 1/4 c. chopped pecans (optional)
  • 1 c. canned pumpkin
  • 3/4 c. skim milk
  • 3 Tbs. vegetable oil
  • 2 egg whites, lightly beaten

Instructions:

• Heat oven to 400°F.
• Line 12 medium muffin cups with paper baking cups or spray bottoms with cooking spray.
• For topping, combine all ingredients; set aside.
• For muffins, combine dry ingredients; mix well. Combine pumpkin, milk, oil, and egg whites; mix well. Add to dry ingredients; mix just until dry ingredients are moistened.
• Fill muffin cups almost full; sprinkle evenly with topping.
• Bake 22-25 minutes or until inserted toothpick comes out with a few crumbs clinging to it. Cool muffins 5 minutes. Serve warm.

Tips:

• These muffins are best when eaten the day they are prepared.